Enjoy this custardy tart cold – if there’s any left over!
(2 votes)
Cook: 1 Hour 20 Mins
Serves: 8
Price: 70p per serving
Nutritional Information
Each 138g serving contains
Energy
1795kj
429kcal
1795kj
429kcal
21%
Fat
29.7g
29.7g
High
42%
42%
Saturates
13.5g
13.5g
High
67%
67%
Sugars
12.8g
12.8g
Med
14%
14%
Salt
0.5g
0.5g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1301kj/311kcal
Typical energy values per 100g:
1301kj/311kcal
Ingredients
375g ready-made sweet dessert pastry (or shortcrust pastry)
Flour, for rolling out
75g ground almonds
75g caster sugar
200g Asda Good for you Crème Fraîche
3 large free-range eggs
1/4 tsp vanilla extract
5 fresh figs
Method
1
Pre-heat the oven to 200C/180C fan/Gas 6. Roll out the pastry on a lightly floured surface until it’s the thickness of a pound coin. Use it to line a 20cm flan tin. Prick the base, lay a piece of foil on the pastry and weigh it down with baking beans. Bake for 10 minutes then remove the foil and beans. Reduce the oven to 180C/160 Fan/Gas 4 and cook the pastry for a further 5 minutes.
2
Beat the almonds, sugar, crème fraîche, eggs and vanilla extract until smooth. Pour into the flan case.
3
Trim the figs, cut each one into 4 slices and arrange on top of the filling. Bake for 35-40 minutes or until the filling has just set.